Tuesday, July 25, 2006
Just bought the latest cookbook on swissrolls by Kevin Chai. Titled Elegant Swiss Rolls, the book featured close to 60 recipes using ingredients like pumpkins, yam, beetroot, chicken floss, cabbage and even spring onions.
I picked the Peanut Butter Swissroll to start with as I had all the ingredients on hand. Peanut butter is added both to the sponge mixture and also incorporated into a buttercream icing to be used as the fillings. Elegant my roll is not. DH commented that it is too thick. He sounded like Little Red Riding Hood talking to the Big Bad Wolf. ''Oh what a thick swissroll you have there mama".
Source: Chai, K. (2006), Elegant Swiss Roll
Malaysia: Famous Cuisine.
Ingredients for the Roll:
120g fine sugar
140g plain flour
60g creamy peanut butter (not the chunky type)
1) 1) Combine butter and peanut butter in a heatproof bowl and heat for about 60-90 seconds to melt everything. Set aside to cool.
2) Grease a 10" x 14" (25 x 35cm) jelly roll tin and line with greaseproof paper.
3) Whisk sugar and eggs till light and fluffy.
4) Fold in the sifted flour gently.
5) Fold in the melted butter/peanut butter.
6) Pour into the prepared tine and bake at 200 deg C for 10 minutes.
7) Leave to cool completely.
Peanut Buttercream Filling:
100g creamy peanut butter
60g fine sugar
1/4tsp vanilla essence
1) Whisk butter and sugar till light and fluffy.
2) Add in the essence and the peanut butter.
3) Mix till combine
1) Remove paper from the cake and place it on a fresh piece of greaseproof paper. Trim away the crisp edges on all four sides.
2) Spread fillings over the entire cake.
3) Using the paper as a guide, roll up the cake..
1) This is not your regular featherlight & fluffy type of swissroll.
2) The texture is soft but dense (not dry though).
3) I've made a note to try with cake flour next round to compare the texture.
4) I stored the cake in an airtight container in the fridge and found that it tasted better chilled.